There was something about a recipe for Spanish baked rice with garbanzos that caught my attention. I'm a big fan of vegetarian Spanish rice recipes, and this one is super easy and really pretty--perfect for entertaining! It's also vegetarian friendly and pretty healthy.
Love vegetarian main courses? Don't miss these mouthwatering Spanish recipes for vegetarian paella and vegetarian Spanish stuffed peppers.
Introduction
I adapted this recipe for baked rice with garbanzos and dates from the fantastic Foods of Spain cookbook by Claudia Roden. I added a few small twists to make it even more delicious. Let this baked rice with garbanzos and dates grace your dinner table this winter, and everyone will be happy!
Ingredients
Excited to try this mouthwatering vegetarian Spanish rice dish? Grab these key ingredients, and you'll be ready to start cooking!
- Short Grain Rice: I recommend using a Spanish short-grain rice, such as Bomba. This will absorb plenty of liquid without getting mushy.
- Mixed Dried Fruit: This adds an unexpected burst of sweetness to this dish! I like using a mixture of apricots, prunes, and dates, but feel free to switch this up based on what you have.
- Chickpeas: Also known as garbanzos, these legumes add extra protein and make this dish a hearty vegetarian dinner.
- Almonds: These add a crunch, which contrast beautifully with the soft rice, dried fruit, and vegetables.
See recipe card for full information on ingredients and quantities.
How to Make Baked Rice with Garbanzos
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the onion in olive oil until it's softened and lightly caramelized. (image 1)
- Add the minced garlic and cook for 30 seconds, then add half of the dried fruit and cook it for another 2 minutes. (image 2)
- Stir in the tomato paste and cherry tomatoes. (image 3)
- Add the paprika, chickpeas, stock, and salt and bring to a simmer. (image 4)
- Stir in the rice. (image 5)
- Place the head of garlic in the middle of the pan and drizzle with olive oil. Bake at 400°F (200°C) for 30 minutes. (image 6)
- While the rice is baking, toast the sliced almonds in a skillet and stir them constantly until browned. (image 7)
- Sprinkle the baked rice with the toasted almonds and serve. Enjoy this Spanish dish while it's hot and fresh! (image 8)
Recipe FAQs
Yes, this combination is a healthy meal idea! Chickpeas are packed with protein, and are a great choice for vegetarians. Combined with the rice and veggies, it's a balanced and flavorful meal!
I recommend using a Spanish variety of short-grain rice, such as Bomba or Calasparra. These types can absorb a lot of liquid without turning mushy or soggy. But if you must substitute, try another short-grained variety such as Arborio--although the texture will be different.
Serve
This Spanish baked rice with garbanzos and dried fruit is a wonderful meal on its own, but I recommend rounding it out with other vegetarian favorites for a feast! Serve sides like roasted carrots, spinach with pine nuts and raisins, or Mediterranean roasted vegetables.
Expert Tips
- Use a Spanish short grained rice--such as Bomba--for this recipe. If you must substitute, try another short grained type like Arborio.
- Experiment with different dried fruits based on your taste and what you have on hand. I like using a blend of dates, prunes, and apricots.
- Ideally, use an oven safe skillet, such as cast iron, for this baked rice recipe. If not, you'll have to switch to an oven safe pan before adding the rice.
- Don't have sliced almonds? Crush raw almonds with a rolling pin into smaller pieces.
Other Spanish Rice Dishes to Try
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Spanish Baked Rice with Garbanzos and Dates
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion sliced
- ¾ cup assorted dried fruits chopped
- 2 cloves garlic minced
- ½ cup cherry tomatoes sliced in half lengthwise
- 1 tablespoon tomato paste
- 2 ½ cups vegetable stock or chicken stock for a non-vegetarian version
- 1 cup canned chickpeas drained and rinsed
- 1 teaspoon sweet Spanish paprika pimentón dulce
- 1 ¼ cups Spanish bomba rice
- 1 head garlic
- ¼ cup almond slivers
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté the onion in two tablespoons of extra virgin olive oil until caramelized.
- Add the minced garlic for 30 seconds, then add half of the chopped dried fruits and sauté for 2 minutes.
- Mix in the tomato paste and cherry tomatoes, then add the vegetable stock, chickpeas, paprika, and salt. Bring to a boil, then stir in the rice.
- Slice about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic in the center of the pan, sprinkle the rest of the dried fruits on top of the rice, and drizzle with about a tablespoon of olive oil.
- Bake the rice dish for 30 minutes at 400°F (200°C).
- In the meantime, brown the almonds in a hot frying pan (with a touch of olive oil if you wish). Be sure to stir them constantly, and don't let them burn!
- Top the finished dish with the toasted almonds and enjoy while it's hot and fresh.
Notes
- Use a Spanish short grained rice--such as Bomba--for this recipe. If you must substitute, try another short grained type like Arborio.
- Experiment with different dried fruits based on your taste and what you have on hand. I like using a blend of dates, prunes, and apricots.
- Ideally, use an oven safe skillet, such as cast iron, for this baked rice recipe. If not, you'll have to switch to an oven safe pan before adding the rice.
- Don't have sliced almonds? Crush raw almonds with a rolling pin into smaller pieces.
Nutrition
Photography by Giulia Verdinelli
Magnamosa
I made this last night and cooked on my traeger smoker. Flavor was pretty good and it certainly looked beautiful but needed a bit more liquid. The rice on the top was a bit crispy, not quite done and the dish was a bit dry. Not sure if the smoker dried it out more than the oven would have or what else went wrong. The garlic on top wasn't very soft but it was so delish! I'm looking forward to leftovers and plan to add a bit more stock to see what happens
Allen Dodson
I will have to try this--I have a recipe that's similar that uses dried currants along with the chickpeas, and it is very good.
Ben
Hi Lauren,
What size of pan do you use? I have some paella pans I could use, too, but they are wider than a mere 10 or 12 inch cast iron pan. (Trying to figure out cooking times if my pan is wider and shallower...)
Thanks much,
Ben
Lauren Aloise
I used a 10 inch cast iron, but go ahead and experiment-- the layer of rice will just be thinner (which I actually love) and cook time might have to be slightly adjusted.
irina
Hi Lauren! I am going to make this dish and I have a question. As I understand, the recipe says to put uncooked rice in the oven. Does the rice cooks through well in the oven? Or I misunderstand something?
Lauren Aloise
Hi Irina, exactly-- the rice was added to the pan and stirred into the stock. Since there in enough stock the rice will fully absorb that and cook during the half hour in the oven! Good luck, hope it turns out great!
Quixotequest
Made this tonight with ham and mushroom, plus the prunes, onion, etc. (Doubled the pimientón with a tsp each of De la Vera dulce and agridulce since didn't have any chorizo on hand.) Baked it all up in my 15" paella pan at 375°F and 30 min. Also baked it with the cut garlic head turned upward so that we could serve roasted garlic on top along with the toasted sliced almonds. The flavors turned out so intense and earthy. Next time we're going to put like two or three heads of garlic in the pan and raise the chopped prunes to a cup. Thanks for the inspiration! A nice change up from paella.
Lauren Aloise
So glad it worked out! Sounds delicious!
Amber
I was drawn in by the photo - and that amazing clove of garlic in the middle!
Karen McCann
This looks fabulous, Lauren. Perfect for the new, cooler days. I'll be trying it soon. Thanks!
Frank Teixeira
Looks delicious!
Kitchen tip: Pre-soak dried garbanzos for 24 hrs, drain and freeze. Whenever you need the beans, all you need do is cook the required amount for 30-40 minutes. No more pesky cans.
Lauren Aloise
Sounds great Frank! And they're so much better-- but sometimes the jars are a lifesaver. Sometimes I wish I lived in Catalonia, there the local markets sell cooked beans of all sorts. Basically someone else does all the work for you!
Quixotequest
I like in Spain that they have the smaller garbanzos too (los garbanzos de pedrosillano).
Lauren Aloise
Yes! They are great!